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Lentil-Stuffed Portobellos
with cilantro garlic sauce / rice salad

Active: 30 min Total: 30 min

We're pretty sure that this cilantro garlic sauce would be good on anything, but it adds a great burst of flavor to lentils in these stuffed portobellos. The rice "salad" served on the side is a unique way to use up leftover rice - enjoy it chilled or at room temperature.

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Ingredients

Servings:
4
Metric
Grilled Lentil-Stuffed Portobellos:
  • Mushrooms, portobellos - 4, stems removed
  • Lentils, cooked - 1 1/2 cups
  • Cilantro garlic sauce (ingredients listed separately) - ~1/3 cup
Cilantro Garlic Sauce:
  • Cilantro leaves - 1/4 cup, chopped
  • Garlic - 2 cloves, chopped
  • Oil, olive - 1/4 cup
  • Vinegar, red wine - 1 Tbsp
  • Lemon juice - 1 Tbsp
  • Miso paste, any color - 1 Tbsp (sub soy sauce)
  • Salt - 1/2 tsp
Rice Salad with Spinach and Tomatoes:
  • Tomatoes, cherry or grape - 1 cup, halved
  • Spinach, baby - 3 oz, chopped
  • Rice, cooked (leftover from Tuesday) - ~2 cups
  • Cilantro garlic sauce (ingredients listed separately) - ~1/3 cup

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Prep

  1. Make cilantro garlic sauce - Roughly chop cilantro and garlic. Combine with oil, vinegar, lemon juice, miso paste and salt. Use an immersion blender to blend until smooth. (Can be done up to 5 days ahead)
  2. Portobellos - Remove stems.

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Make

  1. If using grill, heat up a grill to 500F / 260C. If using oven, turn on the oven’s broiler.
  2. While grill / oven is heating up, combine lentils with cilantro garlic sauce (portion for the portobellos / lentils). Season with some salt.
  3. If cooking on a grill: Clean grates and brush with some oil. Brush portobellos with some oil and season with some salt and pepper. Grill portobellos stem-side down with the lid closed until tender, 4 to 6 minutes. Next, place a piece of foil or a grill basket on the grill and put portobellos stem-side up on top of foil or grill basket. Spoon lentils into the center of the portobellos. Close the lid and continue cooking until lentils are warmed through, 2 to 3 minutes more.
  4. If cooking in the oven: Brush portobellos with some oil and season both sides with some salt and pepper. Place portobellos on a sheet pan, stem-side down. Broil until portobellos are tender, 5 to 7 minutes. Flip portobellos over and spoon lentils into the center. Return to oven and continue broiling until lentils are warmed through, 2 to 3 minutes more.
  5. While portobellos cook, slice tomatoes in half and chop spinach. Combine tomatoes, spinach and rice (the rice should be slightly chilled or room temperature). Stir in remaining half of the cilantro garlic sauce. Season with some salt and pepper.
  6. Serve portobellos with rice salad on the side. Enjoy!

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Reviews

Ratings

Original (85)
Gluten-free (4)
Paleo (7)
Vegetarian (12)

43 reviews

tasty and with minimal guilt. would make again

By: Juliana
Posted: Mar 25, 2019
Diet: Vegetarian
0 Helpful

Excellent! We've made this for dinner guests. They raved about it.

By: Kate
Posted: Dec 22, 2018
Diet: Vegetarian
0 Helpful

Maybe sub in basil instead of spinach? A little bland.

By: Gabrielle
Posted: Dec 23, 2017
Diet: Original
0 Helpful

Didn’t make the rice, but the flank steak marinade was spot on! So good. Grilled on the stove with a grill pan. Will def make again! Bought a family pack of steak and froze the other one for next week! ❤️

By: Sarah
Posted: Dec 12, 2017
Diet: Gluten-free
0 Helpful

The rice salad is great and could be modified so many ways to use whatever is leftover.

By: Caroline
Posted: Nov 16, 2017
Diet: Original
0 Helpful

I love this. I used parsley instead of cilantro and it worked out really well.

By: Chantal
Posted: Nov 07, 2017
Diet: Paleo
0 Helpful